The 5 Best Oysters to Eat This Summer

Gramps always said you should eat oysters only in months that contain the letter r. But Gramps is working off old intel. These five varieties (and two easy summer toppings) are made for shooting all through shorts season

Thank you, modern oyster farmer, for learning how to grow and ship deliciously shootable species that don't taste gross in warm weather. “Instead of only having three or four oysters in the summer, I now have 25 varieties,” says Sandy Ingber of New York City's legendary Grand Central Oyster Bar & Restaurant. “And there's a whole lot more than that.” But these five favorites of his will get you shelled for now.

Pemaquid | Maine
Oysters start to spawn in warm water, and while procreating oysters are safe to eat, they can have a chalky flavor, says Ingber. Chilly year-round waters keep Pemaquids from getting too randy in early summer, so they stay crisp and briny. They're up there with L.L.Bean duck boots as perfect products of Maine.

Bluepoint | Long Island Sound
You'll find Bluepoints in any worthy East Coast oyster bar—Ingber calls them “the beginner's oyster” because they're generally pretty mild in flavor. If Bluepoints are getting their spawn on, we recommend their wild cousin from deeper waters, the Naked Cowboy.

Malpeque | Prince Edward Island
Oysters near Prince Edward Island spend the winter under ice—that's why in January you won't see many Canadian oysters on menus. But one man's frigid, unpleasant winter is another, non-Canadian man's succulent, bracingly salty summer oyster.

Kumamoto | West Coast
Ingber says the flavors of West Coast oysters can blend together, but the Kumamoto stands out. The tiny morsel inside comes with “a little hint of cucumber and a little hint of melon,” he says. “There's no oyster that's like a Kumamoto.”

Coromandel | New Zealand
If you find Coromandels on the menu, then you've found yourself a grade-A oyster joint. Our summer is New Zealand's winter, so instead of chalkiness you get a kind of sweet-and-salty blend. Shoot them one of two ways: with a good stout (to complement the brine) or with a citrusy cocktail (to highlight the sweetness).

Two Easy, Summery Sauces To Replace The Usual Mignonette

"This dish was inspired by a cocktail tower I ate at Balthazar years ago. It came with a crab salad, and as I was eating a dozen raw oysters I thought, hell, I bet the crab salad would be delicious on the oyster. And damned if I wasn’t onto something. Makes enough that you’ll have some leftovers to spread on toast or simply eat off a fork. No judgments here."

Makes enough

1 can Peekytoe or Lump crab meat

1 cup Duke’s mayonnaise

Juice of 2 limes (about 2 tbsp.)

Zest of 2 limes

1 medium jalapeño, minced (about 1 tbsp.)

Small diced red meat radish (about 1 tbsp., with a little for a garnish)

Salt, to taste

Healthy pinch of freshly snipped chives

Mix together all ingredients until the crab meat and veggies are dressed to your liking. Add a dollop on top of each oyster and garnish with a few diced pieces of radish, for a little extra color.

The Sweet-N-Spicy Relish
And from Giuseppe Tentori—the “GT” of Chicago’s GT Fish & Oyster—a fresh, spicy relish to take your oysters to the next level.

Makes enough for two dozen oysters and can be prepared up to four hours before serving.

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